The Larousse Book of Bread
Recipes to Make at Home
Step-by-step home baking recipes from France's foremost culinary resource, Larousse, and Parisian master baker Eric Kayser.
The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France's most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten-free Organic Sour Doughs and Spelts and sweet Brioches, Kayser's easy-to-follow recipes feature detailed instructions and step-by-step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with it's unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
Unterstütze den lokalen Buchhandel
Nutze die PLZ-Suche um einen Buchhändler in Deiner Nähe zu finden.
Bestelle dieses Buch im Internet
| Veröffentlichung: | 18.03.2015 |
| Höhe/Breite/Gewicht | H 27 cm / B 18 cm / - |
| Seiten | 320 |
| Art des Mediums | Buch [Gebundenes Buch] |
| Preis DE | EUR 29.95 |
| Preis AT | EUR 29.95 |
| Auflage | 1. Auflage |
| ISBN-13 | 978-0-714-86887-5 |
| ISBN-10 | 0714868876 |
Über den Autor
Hailed as one of France's best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.
